Lemon Chicken Recipe

This is a quick recipe that takes 20 minutes from start to finish. It’s a family favourite and a great one to make when you have a plentiful supply of lemons on hand. It also freezes well.

As a child, we always had an abundance of chickens available as we grew our own. This recipe works best with chicken thighs as they are the tastiest and moistest part of the chicken.

Make sure that the chicken is at room temperature before you start, as this will give you a crispier result. Cooking cream also gives you a better sauce as it won’t split when you add the lemon juice.

Ingredients:

• 1 kg chicken thighs (boneless and skinned)

• 100 g Parmesan cheese

• 3 tbsp plain flour

• Salt and pepper to taste

• 250 g butter

• 2 tsp garlic powder

• 2 tbsp wholegrain mustard

• 2 cups of cooking cream

• 1 lemon sliced

• Juice of one lemon

• 1 cup chicken stock

Method:

1. In a plastic bag, combine the flour, salt, pepper, and garlic powder. Add the chicken thighs and shake to coat them evenly.

2. In a pan, melt the butter and brown and cook the chicken thighs. Once cooked, put them aside on a dish.

3. Brown the lemon slices in the pan until they are nice and crispy. Put them aside to decorate the dish as you plate it.

4. Stir in the rest of the ingredients and cook down until it has thickened into a creamy sauce.

5. Add the chicken back into the pan to warm up then serve with the crispy lemon slices on top.

   
   

This dish feeds a family of four. Serve with rice or mash and steamed garden fresh vegetables.